Turkey Cheese Veggie

Pie Crust:
Tenderflake recipe is good or your fave

Pie Filling:
1/4 cup butter
2 med onions
1/2 cup celery
2 cups 1" cubed cooked turkey
2 cups Broccoli flowers and stem (dice stem)
1 cup semi-cooked diced carrots
1 cup sliced mushrooms
1/2 tsp. sage
fresh ground pepper
Sauce (approx measurements):
1/4 cup butter
2 tbsp. flour (approx)
1.5 cups slightly soured whipping cream
1.5 cups 1% milk
(you could use 1/2 and 1/2 or just milk with a bit of sour cream added)
1 cup cubed old cheddar
1 cup cubed Velveeta
gourmet mixed pepper or fresh ground black pepper
salt to taste

Fry onions and celery in butter until tender, add cubed turkey and fry for
a minute or two, add diced broccoli stems, carrots, sage, and pepper. Peas
would be a nice addition to this also.

Make your roux, add the cream and milk and stir over a low heat until it
thickens; add more milk if too thick. Add cubed cheeses and stir over a low
heat until cheese melts; stir in pepper and salt. The slightly soured cream
added a nice flavour.

Combine sauce with pie filling and stir in Broccoli flowers. Fill pie
shell, cover with crust, brush with egg/milk mixture, pierce in a couple of
places with a fork, and bake for approximately one hour 350 degrees.